Stir Fry Shrimp with Spicy Orange Sauce

This early in the spring you never know what the weather will bring. Where we live the saying goes "wait 5 minutes and the weather will change." That is for sure. Now add the factor of spring sports and after school games. Our daughter plays softball and our son plays baseball. It is guaranteed that when one has a game so does the other one. So as parents we have to split up and attend one game or the other.

Now throw in the weather and you start the day planning around a 4:30 to 6:30 game, and boom, rain storm starts at 3:00 p.m. So now what is your dinner plan? Okay, not that we had one for the 6:30 ending, but dinner has now become an earlier emergency. So hubby calls and ask what's the plan? I quickly look up and find a stir fry shrimp recipe that looks easy and sound good. As he heads into the grocery store I can text him what ingredients we might need.  

So, when I get home cooking was not the first thing I wanted to do. I needed a couple of minutes to sit back and relax before preparing the whole dinner production. But, with a cancelled game and two kids suddenly home. I have a least one new chef in the the house....our daughter made this great dinner, with just a little bit of help from me.





Stir Fry Shrimp with Spicy Orange Sauce

1 1/2 pounds peeled and deveined large shrimp 

1 tablespoon cornstarch

1/4 cup fresh orange juice 

2 tablespoons low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice wine vinegar

1 tablespoon chile paste with garlic (such as sambal oelek)

2 tablespoons canola oil 

1 tablespoon minced peeled fresh ginger

3 garlic cloves, minced

1/3 cup chopped green onions

Preparation

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately over rice or udon (spaghetti).